A delicious and authentic recipe for Welsh Cakes which are gently spiced and filled with raisins for sweetness. They are lovely served warm with some butter and jam, or simply with a sprinkle of sugar.
- Author: eatlittlebird.com
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: Makes 16
- Category: Cakes
- Method: Frying
- Cuisine: Welsh
- Measure the flour, sugar, mixed spice and baking powder into the bowl of a KitchenAid.
- Add the butter and lard and gently beat everything together with a flat paddle attachment until the mixture resembles damp sand. Alternatively, you can do this by hand by rubbing the butter and lard into the flour by using your fingertips.
- Mix in the sultanas and then incorporate the egg.
- Beat lightly until you have a soft dough.
- Add a splash of milk if the mixture is too dry.
- Tip the dough onto a sheet of baking paper.
- Roll out the dough between two sheets of baking paper until it is about 1 cm (half an inch) thick.
- Use a 6 cm fluted biscuit or scone cutter to cut out rounds (or use any size cookie cutter you like).
- Re-roll the pastry as needed.
- Using a paper towel, wipe some butter or lard onto a non-stick saucepan over low to medium heat and cook the cakes in batches, about 3 minutes a side until they are lightly golden and cooked throughout.
- To test if the cakes are cooked through the centre, gently squeeze the sides of the cake with your fingertips. If it feels a bit soft, the cakes might still be under-cooked in the centre. If the cakes feel firm (like a cookie), they should be cooked through.
- Serve warm, sprinkled with sugar or served with butter and/or jam on the side.
- These Welsh Cakes can be kept covered for a few days and either served cold or reheated gently on the stove.
- Serving Size: 1
- Calories: 135
- Sugar: 6.9g
- Sodium: 5.7mg
- Fat: 6.1g
- Carbohydrates: 18.1g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 23.1mg